Brunch Wrap Extreme

In a bowl, combine the flour, sugar, baking powder, salt, and optional maple chips to taste. Stir well so everything is evenly distributed.

In a separate bowl, whisk together the buttermilk, egg, vanilla, and melted butter until smooth and well combined.

Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined — it’s okay if the batter is a little lumpy. Overmixing will make the pancakes tough.

Add some butter to the griddle and heat over medium. Drop ¼ cup (63 ml) scoops of batter onto the surface, spacing them apart. Cook for about 3 to 5 minutes, until small bubbles start forming on the surface and the edges look set.

Flip each pancake and cook the other side until golden brown. When both sides are evenly cooked, transfer the pancakes to a tray and keep them warm while you finish the batch.

Whisk together the eggs for a scramble. Prepare your favorite pancake batter — you can use the pancake recipe above or a store-bought mix. Dice the avocado and tomatoes, then sprinkle the tomatoes with a little salt and pepper to season.

Once at the griddle, turn down the heat to medium. Cook the bacon and hashbrowns until crisp. Add a little oil or butter and cook the eggs, dividing them into 4 separate rounds for easy portioning. Cook the pancakes the same way as before, keeping them warm once done. When everything is ready, move it aside for assembly.

On each tortilla, start by laying down two slices of American cheese. Add one cooked egg round, drizzle with hollandaise sauce, and place a pancake on top. Add three strips of bacon, a spoonful of tomato, avocado slices, another drizzle of hollandaise, and finish with a hashbrown. Fold the sides of the tortilla up and over the filling to form a tight parcel.

Add a bit more oil to the griddle if needed. Place each wrap seam-side down and sear until the seam is sealed and the bottom is golden brown. Flip and sear the top side so it’s crisp as well. Remove from heat and serve warm with maple syrup on the side for dipping.